In a large bowl add your shrimp, 3 tablespoons lime juice, olive oil, red pepper flakes, salt and garlic.
Toss to coat evenly.
Cover and refrigerate for 2 hours.
Break your pasta in half and add it to the Instant Pot.
Pour 3 cups of water, and 1 tsp. salt over the pasta.
Place the Instant pot on manual high pressure for 5 minutes.
Do a quick release.
Remove the lid, set to the side.
Add shrimp, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the pasta.
Mix to coat.
Taste, and add more salt if need.
Garnish with chopped fresh cilantro, red pepper flakes, and grated lime zest.